Spiced Pumpkin Cupcakes

Name: Spiced Pumpkin Cupcakes
Cook time: 22 min
Total time: 22 min
Yield: 18
Ingredients: 2 ¼ cups plain flour; 1 ½ tbsp Gewürzhaus Pumpkin Spice; ½ tsp salt; 1 tbsp baking powder; ½ tsp baking soda; ½ cup brown sugar; ½ cup white sugar; ½ cup vegetable oil; 2 eggs; ¾ cup milk; 1 cup roasted pumpkin, puréed; 250g full-fat cream cheese, room temperature; ½ cup unsalted butter, room temperature; 3 cups of icing sugar; 1 tsp vanilla extract; ½ tsp Gewürzhaus Cinnamon (Ground)

Medium

45mins

Vegetarian

Spiced Pumpkin Cupcakes

Rated 3.7 stars by 19 users

Servings

Prep Time

20+ minutes

Cook Time

22 minutes

Ingredients

To make the cupcakes

2 ¼ cups plain flour
1 ½ tbsp Gewürzhaus Pumpkin Spice
½ tsp salt
1 tbsp baking powder
½ tsp baking soda
½ cup brown sugar
½ cup white sugar
½ cup vegetable oil
2 eggs
¾ cup milk
1 cup roasted pumpkin, puréed

For the frosting

250g full-fat cream cheese, room temperature
½ cup unsalted butter, room temperature
3 cups of icing sugar
1 tsp vanilla extract
½ tsp Gewürzhaus Cinnamon (Ground)

Directions

Preheat the oven to 180°C. Line an 18 cup muffin tray.
In a large bowl, sift together flour, Pumpkin Spice, salt, baking powder, baking soda and the sugar. Set aside.
In a separate bowl, whisk together the oil, eggs and milk. Then stir through the pumpkin.
Gently combine the wet ingredients into the dry ingredients until just mixed.
Pour the mixture into the muffin cups until they are 3/4 full.
Place in the oven and bake for 22 minutes, or until golden. Test that they're ready by using a skewer, and making sure it comes out clean.
Remove from the oven and allow to cool in the pans for 5 minutes before removing to cool further on a wire rack.

To make the frosting

To make the frosting, beat cream cheese and butter with a wooden spoon until smooth.
Add in the icing sugar, beating in a little at a time. Add vanilla and cinnamon and beat until fluffy.
Ice each cupcake with a generous amount of frosting.